Sake Pork Chops

• 6-8 shoulder pork chops (about 3 lbs) cut 3/4-inch thick
• Salt and pepper
• 1 small onion, finely chopped
• 1/2 lb mushrooms, sliced
• 3/4 cup chicken broth
• 1/4 cup sake or dry sherry
• 1 Tbsp soy sauce
• 1/8 tsp crushed tarragon
• 1 Tbsp cornstarch
• 1 Tbsp water

Trim fat and cook in Dutch oven over medium heat to grease pan; remove fat and discard. Season chops with salt and pepper; brown well on all sides, removing from pan as they are browned. Add onion and mushrooms to pan and saute, stirring until limp and liquid has evaporated, about 7 minutes. Return chops to pan and add broth, sake, soy sauce and tarragon. Cover and bake in 325 degree oven for 1 hour and 10 minutes or till tender. Transfer meat to warm serving platter; lift mushrooms from pan and arrange over chops, keep warm. Skim any fat from pan juices and discard. Mix cornstarch with water until smooth, add to pan and cook, stirring until thickened. Spoon some of sauce over meat, then serve remaining sauce at table.

Yield: 4-6 servings